for allergy sufferers:
recipe for Tiramisu comes from Susan Swann who has written
the book Cakes
and Cookies for Children on Restricted Diets which
came about because of her youngest daughter's multiple
food allergies and food intolerance.
book is full of recipes which are dairy free, gluten
free, wheat free, corn free, egg free, sugar free, reduced
sugar, yeast free or soya free. For example, this particular
recipe is dairy free, gluten free, wheat free, corn
free, egg free and yeast free.
you would like to read more <click
here> or visit Susan's web site www.allergybaking.co.uk
recipe is wheat free, gluten free, soya free, corn free
and yeast free.
for wheat and gluten free Tiramisu
4 tbsps caster sugar
250g (8½ oz) Mascarpone cheese
500ml (18fl oz) Cold strong black coffee
5 Tablespoons of Brandy or Rum
200g (7oz) Gluten free sponge fingers
Unsweetened cocoa powder or grated dark chocolate,
and click on useful websites where you will be able
to find two websites to buy Gluten free sponge fingers.
to make wheat and gluten free Tiramisu
the eggs in a bowl.
the yolks and sugar, until thick and creamy.
the whites separately, until stiff.
the Mascarpone cheese to the yolk mixture, a spoonful
at a time. Stir until smooth.
the coffee with the Brandy or Rum, in a shallow bowl.
half the sponge fingers in the liquid, soaking both
sides, and use them to line a serving dish.
half the Mascarpone mixture into the dish.
the remaining fingers in the liquid and arrange on
in the remaining half of Mascarpone mixture and smooth
and chill for about 2 hours.
generously with cocoa powder (using a small sieve),
or grated chocolate, before serving.
order your copy of Cakes and Cookies for Children on Restricted
BOOK IS CURRENTLY OUT OF PRINT